Servings : Serves 4-5
We all love having BBQ every now and then, and Chicken Tikka is one of the most beloved chicken recipes in our home, and am sure it is in many of your homes too!
Ingredients
- 1 chicken around 1.2-1.5kg, skin removed (cut into 4 or 8 pieces)
- 2 heaped tsp tandoori masala (if your tandoori masala is spicy, then use less and add a bit of red coloring to the marinade)
- 1 heaped tbsp. tomato paste/puree
- 2 tsp. salt - if using a smaller chicken OR your tandoori powder is very salty, reduce the salt by half a tsp.
- 2 tsp. red chilli powder
- 1 tsp. turmeric powder
- 1 tbsp. ginger paste
- 1 tbsp. garlic paste
- 1/2 cup plain yoghurt
- juice of 2 limes (approx. 4 tbsp)
- 4 tbsp. oil
- red or orange food colouring
Instructions
Combine all the ingredients (aside from the chicken) and mix until smooth. Taste and adjust if needed.
Make 2-3 deep slits on each piece of chicken, then slather the pieces with the marinade. The slitting ensures that the flavor from the marinade goes all the way into the chicken, and also helps with quick and even cooking. Refrigerate covered preferably overnight for best results, but even up to 4-6 hours is ok. I sometimes marinate for up to 2 days in the fridge for even better results.
BBQ this on a grill over hot coals, using low heat to ensure the chicken is cooked through. Make sure you oil the grill so that the chicken doesn’t stick, and turn the pieces over every few minutes to get all sides equally done. Alternatively you can grill these in an oven under a hot broiler/grill at around 200 C for about 25-30 minutes per side or until chicken is done. Similarly, turn them over once or twice on the oven tray so all sides are equally done. Of course, this tastes a LOT better done over coals, so if you have the option, use the bbq grill for best results!
For oven-grilled chicken, you can then ‘smoke’ the chicken with a lit coal and a drop of oil to give it a bbq aroma.
While the chicken is cooking, put the leftover marinade in a pan, add a cup of water to it and simmer it over low heat until it thickens and is cooked through. Adjust salt if needed. This can then be drizzled over your chicken when serving. Keep the chicken wrapped in foil until time of serving to retain heat and moisture.
Serve hot with salad, fries, cold drinks, raita, chutneys, naan…whatever you prefer!
Enjoy! 🙂
Asalamualikum ,Fauzia ..i am
Asalamualikum ,Fauzia ..i am a big fan of yours , your recipes are delicious , Thanks a lot for sharing your wonderful recipes. i am planning to make this chicken tikka on my daughter’s birthday. i have tried chicken tikka recipe before but whenever i baked it in oven it left so much water in the tray. i usually bake chicken for 10-15 minutes and then grill it for 5-10 minutes. can you please identify my mistake ? should i only grill it?
W/Salaam, ensure the oven is
W/Salaam, ensure the oven is VERY HOT when you put the chicken in so that the outside is sealed immediately to prevent all the moisture from leaking out and drying up the chicken. Once the outside is firm, you can then lower the heat and bake until cooked through.
salaam sister.i need to make
salaam sister.i need to make this recipe using boneless chicken for around 50 people,how much chicken will b required.
W/Salaam, normally 1kg
W/Salaam, normally 1kg boneless serves around 5 people. You can multiply accordingly. 🙂
I made this recipe today,
I made this recipe today, absolutely delicous. Thank u so much fauzia. May Allah reward you and grant u success in this life and in hereafter.
Can I skip tomato paste/
Can I skip tomato paste/ purée for this recipe?
You can although it adds to
You can although it adds to the lovely colour and flavour.
Salam fuzia,
Salam fuzia,
Which tandoori masala do u use and does adding tomatoe puree makes adifference to its taste.
Tc Regards
Rozina
W/Salaam, I use Natco
W/Salaam, I use Natco tandoori powder. And yes the tomato puree/paste does make a difference to the taste and also the colour and thickness of the leftover marinade which will be cooked to form the sauce.
Can these be grilled on grill
Can these be grilled on grill pan on stove?
Yes you can.
Yes you can.
Can u suggest how much
Can u suggest how much cooking time on grill pan perside as it is with bones and i have never grillled chikn with
bone
Depends on the thickness and
Depends on the thickness and size of the pieces, about 10-15 minutes turning the piece over every after a few minutes, then test to see that it is fully cooked through.
Salamw
Salamw
I tried this recipe with leg pieces, tried it on grill pan on the stove. It took me so lomg to tender the chicken. Should i boil the chicken before marination or marinate and cook for some time in pot? (A suggestiom by my friend) as leg pieces takes longer to tender.(i live in uk and it takes longer to tender meat.
Jazak Allah
W/Salaam, I wouldn’t suggest
W/Salaam, I wouldn’t suggest pre boiling the chicken as that changes the flavour somewhat so that it doesn’t feel like bbq chicken anymore. You can try the cooking in a pot method for a bit before finally grilling the pieces.
Jazakillah for rost chicken
Jazakillah for roast chicken
Is come out perfect
Hey fauzia!
Hey fauzia!
Is it okay if i dont use tomato paste?
& if its compulsary have you got any subsitute for it?
Running out of tomato paste and i need to make the marinade
Thanks x
Hi, yes it is fine to omit
Hi, yes it is fine to omit the tomato paste although it does add a nice colour to the tikka and also helps thicken the marinade which will later be cooked to form a nice sauce to go with the chicken.
assalamo alikum fauzia
assalamo alikum fauzia
do u hv recipe spicy( murg mussalam ) or the other name is (charga )..
W/Salaam, yes charga is
W/Salaam, yes charga is already posted am giving you the link below this, and will be posting murgh musallam very soon inshaAllah.
http://www.fauziaskitchenfun.com/roast-chicken-charga
thanks JZK fauzia
thanks JZK fauzia
OMG!!! This was extremely
OMG!!! This was extremely yummylicious liked by everyone!! Tried it yesterday thankk you!! Turned out amazingggg!
Hello Fauzia,
Hello Fauzia,
I prepared the marinade as per instructions but for some reason when I taste it,it’s bitter?What can I do to overcome bitterness?please advise
Hi, that is strange as there
Hi, that is strange as there is nothing bitter used in the ingredients list. Did you add anything extra? Or maybe you used a tandoori masala that has lemon rind in it?